Thaiella…an experiment in pork and rice…

5 experiment in pork and rice...

Right. tonight I had a pork tenderloin in the fridge and several ingredients left over from a Thai dish I did last weekend. I had no basmati rice but I did have a bag of bomba paella rice. And I had a glass of 2001 Gran Fabrica Carinena to inspire me. Well, I had a little more than a glass….

I knew I fancied something spicy and something warming. I puzzled and then decided. A Thai Paella!

I sliced the pork tenderloin into medallions. Popped them in a dish with 1 red chilli deseeded and finely chopped. 1 thumb sized piece of ginger peeled and chopped. 2 stalks of lemon grass. A handful of fresh coriander (cilantro) chopped. Some black pepper and a little rock salt. This mix I left to cogitate for half an hour.

I then put my large sauté pan on a low heat and added olive oil and a chopped clove of garlic. I let it sizzle quietly for a moment or two, then added 8 halved baby plum tomatoes. I let it fry gently for another two minutes. Then I added the pork mix. The heat went up and I stirred it as the pork medallions coloured.

Meanwhile, I made 500 gm of vegetable stock and measured out 250 gm of paella rice.

After the pork had been in the pan for 10 minutes I added the rice and the vegetable stock….and a pinch of saffron for effect.

I brought it all to a good simmer, turned the heat down low and let it gently bubble for 15 minutes. You want the rice to be al dente, so you may need to add a little more hot water at the end and leave it just as long as it takes to get the rice to your liking.

Take it off the heat, remove the lemon grass, add more fresh chopped coriander and let it stand for about 5 minutes.


This was an experiment that worked and one I will repeat for sure. Fragrant, spicy and soothing.

My kids thought it was one of the best pork dishes they had tasted. That was good enough for me!

IMG_4958Tonight’s sous chef…..most helpful and inspiring!

Khao Man Ghai Sunday….



Ok , where were we…time to catch up after a fabulous Sunday. I promised Kay, a fellow blogger – find her at @whatscookingmum  – this recipe. Here it is – a version of a Rick Stein recipe I saw years ago Khao Man Ghai…..that is…basically….poached chicken…but hey…what a poached chicken!

1.5kg free-range chicken / Freshly ground black pepper /  3 sticks of lemon grass, split / 5 garlic cloves a red chilli pierced /  Small piece of ginger peeled / tablespoon of cumin seeds / 6 spring onions, trimmed or 4 small shallots finely chopped / Handful of roughly chopped fresh coriander.

Pop the chicken in a large pan – I use a pasta pan. Pop half the coriander, half the onions, half the garlic and a stick of the lemon grass in the cavity. Then add the ginger, chilli, cumin seeds and the rest of the garlic, lemon grass, coriander and  onions to the pan. Grind over lots of black pepper and a sprinkle or two of rock salt. Top up the pan carefully with cold water until it is completely immersed. Pop a lid on – bring to the boil..then turn down the heat very low and leave for an hour.

When you take it out, be careful as you could end up with poultry carnage as the carcass will be close to falling apart. Transfer to a plate and skin. All of the meat will easily drop off the bone. This is a very, very economical dish as nothing is wasted. The stock can be used for a soup the next day. I served it with a saffron flavoured basmati rice and lightly stir fried choi sum in sesame seed oil…oh….and lots of different sauces e.g sweet chilli, plum. barbecue, hot chilli etc etc. After you have piled some chicken on the rice, ladle over a spoon or two of the wondrous stock. 

You get the general drift. It is an absolute winner of a dish – a real gem. All the plates were cleaned within an inch of their pattern! Beware!